Posted by someone on a board.
1 lb bittersweet chocolate, 2 cups of Nutella
Melt chocolate in a bowl over simmering water, and stir in the NUtella, using a rubber spatula until completely blended. Place mixture in the fridge for 30 minutes to an hour until it has a pipeable consistency. Fit a pastry bag with a large, plain round tip and pipe 1 inch mounds of the mixture onto parchment or waxed paper. Chill in the freezer for 20 minutes or 1 hour in the fridge.
Roll the truffles between cocoa-powder dusted hands and coat with either cocoa powder or dip in tempered bittersweet chocolate. Makes approx. 60 truffles.
Notes: I rolled the truffles in chopped, roasted hazelnuts, then chilled again and coated in tempered milk chocolate. They wer absolutely delicious. I only made half the recipe and it turned out fine.